INGREDIENTS
8
ounces uncooked linguine noodles
3
tablespoons fresh lemon juice
2
teaspoons reduced-fat margarine
2
tablespoons minced chives
1/3
cup fat-free (skim) milk
1
teaspoon cornstarch
1
tablespoon minced fresh dill
or 1 teaspoon dried dill weed
1
tablespoon minced fresh parsley
or 1 teaspoon dried parsley flakes
2
teaspoons grated lemon peel
1/4
teaspoon white pepper
3
tablespoons grated Romano or Parmesan cheese
PREPARATION:
- Cook linguine according to package directions, omitting salt. Drain well. Place in medium bowl; sprinkle lemon juice over noodles.
- Meanwhile, melt margarine in small saucepan over medium heat. Add chives; cook until chives are soft. Combine milk and cornstarch in small bowl; stir into saucepan. Cook and stir until thickened. Stir in dill, parsley, lemon peel and pepper.
- Pour milk mixture over noodles. Sprinkle with cheese; toss to coat evenly. Garnish with lemon slices and dill sprigs, if desired. Serve immediately.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1/2 cup
Sodium
110 mg
Protein
8 g
Fiber
2 g
Carbohydrate
27 g
Cholesterol
7 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
18 %
Calories
173
DIETARY EXCHANGE:
Meat
1/2
Starch
1-1/2
Fat
1/2
